For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small
bowl until smooth.

For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook
the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water
and the salt and bring to a boil. Reduce the heat to medium-low. Cover and
simmer until the couscous is just tender and the liquid is absorbed, 9 to 10
minutes. Set aside to cool slightly.

Mix together the spinach, tomatoes, cheese, peppers, parsley, and almonds in a
large bowl. Add the couscous and the dressing. Toss until all the ingredients
are coated. Transfer to a large serving bowl and serve. (adapted from Food Network)